![]() ![]() When all is said and done, your medium-rare steak should be at 145 degrees, which is considered safe to eat. During this time, its temperature continues to rise slightly because the heat keeps it cooking. ![]() You usually stop cooking it between 135 and 140 degrees and then allow it to sit and rest for a few minutes. Medium rare steak gets cooked to a safe temperature. A medium rare rib eye won’t hurt you if it’s a quality piece of meat that’s cooked properly and stored safely before and after it’s cooked. It’s important to know that medium rare steak is not the same as raw steak or rare meat. Doesn’t that mean it’s not fully cooked? Won’t bacteria grow in there? Unfortunately, medium-rare often gets confused with rare steak, which has an easily identifiable red color. Is a Medium Rare Steak Safe to Eat?Ī lot of people get concerned about seeing pink in their steak. Cook a steak less than medium-rare, and the fat doesn’t have the same opportunity to distribute not to mention, you will also be jamming a hunk of cold squishy beef in your mouth. Cook steak to medium or well-done, and you’ll most likely get a tough piece of meat that will give your jaw muscles a workout. The temperature of a medium-rare steak is just hot enough to allow the marbling, or fat, to melt into the meat and distribute flavor and juiciness. The benefits of cooking medium-rare steaks are numerous. Contrary to popular belief, the cut will not be red meat, undercooked meat, or raw meat, but rather, have a light pink center that’s safe to eat. Visually, a medium-rare steak will have a medium pink to red center and will be warm to the touch. Heat wise, the temperature of a medium-rare steak cut will reach a maximum of 130-140 degrees Fahrenheit. While the broad definition is fine and dandy, calling a steak cut medium-rare doesn’t convey much without a few key points of reference. “Medium rare” is a shorthand term used to describe the degree of doneness of a cut of beef. ![]()
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